Pancetta Stuffed Beef Tenderloin
Elevate your holiday feast or special occasion dinner with this showstopping Pancetta Stuffed Beef Tenderloin recipe. Featuring a buttery beef tenderloin rolled and filled with crispy pancetta, fragrant garlic, and fresh rosemary and thyme, this dish combines elegance and bold flavor in every bite. Perfectly seared to lock in juices and finished in the oven for a tender, melt-in-your-mouth experience, the tenderloin is served with a rich white wine and broth pan sauce for added depth. With its stunning presentation and gourmet taste, this recipe is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Budget just 30 minutes for prep and enjoy a centerpiece dish that pairs beautifully with roasted vegetables or creamy mashed potatoes.
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Recipe Information
Ingredients
- 2.5 pounds Beef tenderloin
- 6 ounces Pancetta, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 0.25 cup Dry white wine
- 0.25 cup Beef or chicken broth
- 1 roll Kitchen twine
Instructions
Preheat your oven to 425°F (220°C).
Using a sharp knife, carefully butterfly the beef tenderloin by slicing it lengthwise down the center without cutting all the way through. Open it like a book and flatten slightly.
Season the inside of the tenderloin with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper.
In a skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove the pancetta using a slotted spoon, leaving the rendered fat in the skillet.
Add the minced garlic, rosemary, and thyme to the skillet, and sauté for about 1 minute until fragrant. Remove from heat and stir the pancetta back in.
Spread the pancetta mixture evenly over the open side of the tenderloin.
Roll the tenderloin tightly from one long side to the other, creating a log. Tie the roast together at 2-inch intervals with kitchen twine to secure the stuffing.
Rub the outside of the tenderloin with olive oil and season with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat an ovenproof skillet over medium-high heat and sear the stuffed tenderloin for 2-3 minutes on each side until browned all over.
Transfer the skillet to the preheated oven and roast the tenderloin for 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or your preferred level of doneness.
Transfer the tenderloin to a cutting board, tent with foil, and let rest for 10 minutes.
While the tenderloin rests, place the skillet back over medium heat on the stovetop. Add the white wine and broth to the skillet, scraping up any browned bits. Simmer for 3-4 minutes until slightly reduced to form a pan sauce.
Slice the tenderloin into 1-inch thick medallions, removing the kitchen twine. Drizzle with the pan sauce and serve immediately.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 10463 mg | 455% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.6 g | ||
| Protein | 372.0 g | 744% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 228 mg | 18% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 4873 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
